- 1 acorn squash
- 1/2 cup maple syrup
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, cut into small pieces
- Heat oven to 400° F.
- Cut an acorn squash in half lengthwise and scoop out the seeds. Divide each half lengthwise and place the 4 pieces in a baking dish. Top with 1/2 cup maple syrup, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons butter cut into small pieces.
- Bake, basting occasionally, until tender, about 45 minutes.